Dive into a world of creamy tang with this lemon mayonnaise recipe. A staple for many gourmet dishes, mayonnaise can easily elevate the simplest of meals. However, when given a zesty twist with the infusion of fresh lemon juice, this humble condiment transforms into a luscious blend of zest and smoothness.
Perfect for sandwiches, dips, dressings, or a delightful drizzle over grilled seafood and veggies, this homemade lemon mayonnaise is a culinary revelation, inviting you to experience a symphony of flavors in every bite.
Why This Recipe Works
Simplicity Meets Sophistication: The genius of this recipe lies in its simplicity. Using just a few staple ingredients, it crafts a gourmet delight. Fresh lemon juice not only provides the essential zing but also lightens the mayonnaise's richness, giving it a balanced flavor profile. This lemon-infused mayo elevates the ordinary to extraordinary, making even the simplest dishes feel gourmet.
Healthier and Authentic: Store-bought mayonnaise often contains preservatives, added sugars, and artificial flavorings. Making your own ensures that you know exactly what goes into it, offering both freshness and authenticity. The vibrant flavor of freshly squeezed lemon juice combined with the creamy base of mayo ensures that this condiment stands out, making every dish it accompanies special. The added bonus? The satisfaction of crafting something so delicious from scratch.
Ingredients
Lemons - This will provide the tanginess to your mayonnaise. They are rich in vitamin C. Substitute: lime or a small amount of white vinegar.
Egg Yolks - This is the binding agent that will make your mayonnaise creamy and smooth. Ensure they are fresh. Substitute: if you want a vegan version, use soaked cashews or silken tofu.
Oil - Usually a neutral oil like vegetable or canola is preferred. It emulsifies with the egg yolk to provide the creamy texture. Substitute: light olive oil or avocado oil.
Mustard - It acts both as a flavor and an emulsifying agent. Dijon mustard is commonly used. Substitute: ground mustard seeds or a pinch of turmeric for color.
Salt - Enhances the flavor. Use it to taste. Substitute: a small amount of soy sauce.
Tips
- Ensure all ingredients, especially the egg and oil, are at room temperature. This ensures a smooth emulsification.
- Add oil slowly, in a thin stream, to ensure it combines well and doesn't separate.
- If the mayonnaise breaks or curdles, you can fix it by starting with a fresh egg yolk in a clean bowl and slowly whisking the broken mixture into it.
- Store in an airtight container in the fridge. Homemade mayo doesn't have the shelf life of store-bought.
- Freshly made mayonnaise can be a bit runny but will thicken up after some time in the fridge.
How to Serve
Lemon mayonnaise is an elegant twist on the classic condiment, elevating it to an almost gourmet status. The subtle tartness of lemon paired with its creaminess can complement a variety of dishes.
- Seafood: A dollop on grilled fish or shrimp can enhance the flavor profile.
- Salads: Mix it with salads, especially those with chicken or tuna, for a zesty touch.
- Sandwiches & Wraps: Spread it on bread or wraps for a refreshing twist.
Similar Recipes
Lemon Mayonnaise
Ingredients
- 2 egg yolks at room temperature
- 1 tablespoon Dijon mustard
- 1 to 1.5 cups of neutral oil like vegetable or canola
- Juice of 1-2 lemons depending on taste
- Salt to taste
- A pinch of white pepper optional
Instructions
- In a bowl, whisk together the egg yolks and mustard.
- While continuously whisking, slowly drizzle in the oil until the mixture starts to thicken and emulsify.
- Once all the oil is incorporated, add lemon juice, salt, and white pepper. Adjust to taste.
- Transfer to an airtight container and refrigerate.
Nutrition
Notes
- Ensure all ingredients, especially the egg and oil, are at room temperature. This ensures a smooth emulsification.
- Add oil slowly, in a thin stream, to ensure it combines well and doesn't separate.
- If the mayonnaise breaks or curdles, you can fix it by starting with a fresh egg yolk in a clean bowl and slowly whisking the broken mixture into it.
- Store in an airtight container in the fridge. Homemade mayo doesn't have the shelf life of store-bought.
- Freshly made mayonnaise can be a bit runny but will thicken up after some time in the fridge.